Sunday, August 10, 2008

Apple Cinnamon Muffins

I woke up this morning feeling hot and absolutely starving. Most mornings I don't eat breakfast for at least an hour or 2 after I get up but there's something about Sunday mornings. Possibly the fact I ate too much rubbish the night before?

These are my favourite basic muffins. You can easily switch the main flavours and make banana or rhubarb or blueberry or anything else you can think of.

Apple Cinnamon Muffins
Recipe from

300g (2 cups) plain flour
1 tbs baking powder
2 tsp ground cinnamon
150g (3/4 cup, firmly packed) brown sugar
2 medium (about 375g) Granny Smith apples, cored, peeled, chopped
125g (3/4 cup) seedless raisins (optional - I left these out purely because we didn't have any)
125g butter, melted, cooled
2 eggs, lightly whisked
185mls (3/4 cup) milk

Preheat oven to 180°C. Grease or line 12 muffin pans.

Sift the flour, baking powder and cinnamon together into a large bowl. Stir in the brown sugar, apples and raisins until well combined.

Whisk together the butter, eggs and milk until well combined. Add the wet ingredients to the dry ingredients and stir with a large metal spoon until only just combined. Be careful not to over-mix or the muffins will be tough.

Spoon the mixture into the muffin pans. Sprinkle some raw or demerara sugar over the top for extra crunch. Bake for 20 - 25 minutes or until golden and cooked through (when a skewer inserted into the middle comes out clean). Remove from oven and stand for 2-3 minutes before turning onto a wire rack. Serve warm or at room temperature. Makes 12.

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